Hashbrown Egg Bake
A delicious Hashbrown Egg Bake featuring layers of hashbrowns, ham, cheese, and a creamy egg mixture.
Equipment
- 9x13 casserole dish
- mixing bowl
- Whisk
Ingredients
Hashbrown and Main Ingredients
- 20 oz shredded hashbrowns thawed
- 2 cups ham cubed
- 2 cups cheddar cheese shredded
- 8 eggs
- 1 cup milk
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon salt
- cooking oil for greasing
Instructions
Cooking Instructions
- Preheat oven to 350℉.
- In a medium sized mixing bowl, add eggs, milk, garlic powder, onion powder, and salt. Whisk to combine.
- Generously grease a 9×13 casserole dish with cooking oil.
- Place hashbrowns in the bottom of the casserole dish making sure to cover the entire dish.
- Sprinkle ham over the hashbrowns making sure to evenly distribute the meat.
- Next, layer the cheese.
- Lastly, pour the egg mixture over the top. Pour in a zigzag fashion to help spread all of the egg mixture over the bottom layers.
- Bake for 40-45 minutes or until cooked through.
- Once fully cooked, remove from oven and immediately scrape the sides to separate the casserole from the sides of the dish.
- Serve and enjoy!
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 210mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 300IUCalcium: 200mgIron: 1.5mg
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